½ English Cucumber, peeled, seeded and grated coarsely
500ml (2 cups) thick Greek yoghurt
5ml (1 tsp) minced garlic
15ml (1 tbs) mint, finely chopped
15ml (1 tbs) olive oil
5ml (1 tsp) salt
2 plum tomatoes, chopped
½ English cucumber, chopped
¼ red onion, finely chopped
30ml (2 tbs) flat leaf parsley, chopped
15ml (1 tbs) fresh mint (optional)
30ml (2 tbs) fresh lemon juice
30ml (2 tbs) olive oil
coarse salt and black pepper
Cut lamb into thick cubes and thread on to kebab sticks alternating with mushrooms, onions and red pepper between. Set aside. Whisk the rosemary, dressing, olive oil, lemon juice, seasoning salt and black pepper. Brush over the lamb kebabs and leave to marinate for a few hours.
Preheat a grilling pan or braai on very high heat. Grill each side for about 5 minutes or until the lamb is pink inside.
For the Tzatziki
Place grated cucumber in a strainer and leave to stand to drain excess water. Squeeze out any excess liquid after about 30 minutes.
Mix with Greek yoghurt, garlic, mint and olive oil. Only add the salt just before serving.
Serve the Lamb Kebabs with Tzatziki and a chopped salad.